Homemade apple cinnamon pop tart is a sophisticated take on a favorite childhood breakfast treat. This version is made with all natural, real ingredients!
It’s kind of embarrassing to admit to people that I love Pop Tarts. No matter how old I get, I doubt my love for that toaster pastry will ever fade.
However, I hardly ever buy Pop Tarts anymore. It’s only on those dire situations when I’m starving at the market that a box of cinnamon sugar Pop Tarts miraculously make their way into my cart.
Apple Pop Tarts
It’s time that my childhood favorite pastry got a much needed makeover.
If I had a bakery, these homemade apple cinnamon pop tarts would definitely be on the menu.
Cinnamon Apple Pie Filling
Granny smith apples are great for cooking and baking.
They are known for their strong tart flavor and bright tang. Granny smith apple are juicy and firm.
Best of all, they can withstand heat. The apple will not easily turn to mush, unlike other varieties.
The chopped apple are cooked with brown sugar, sugar, cinnamon, and lemon juice.
The filling is delicious on it’s own! You’ll want to spread it on toast, mix it into yogurt, or eat it with oatmeal.
Be careful when filling the pop tarts with the apple cinnamon mixture. Don’t overfill it. A little goes a long way.
Pastry Dough for Hand Pies
I set out to create a crumbly pastry dough. The dough is similar to the one I used for these cherry pop tarts.
The dough is super forgiving. It is nothing like puff pastry or pie dough.
This means, you can bunch up scrape dough and re-roll it numerous times!
Reheating Tips:
Do not reheat these in a standard toaster. The glaze will melt into a puddle and create a big mess!
These apple cinnamon pop tarts taste great at room temperature.
But if you really must eat them warm, a couple seconds in the microwave should do the trick.
Apple Cinnamon Pop Tarts
Ingredients
Dough:
- 3 ½ cup all-purpose flour
- ½ cup cake flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup unsalted butter, room temp
- ½ cup granulated sugar
- ¼ cup dark brown sugar, packed
- 1 large egg
- 6 Tablespoon heavy cream
Apple Cinnamon Filling:
- 4 ½ cup Granny Smith apple, peeled, cored, chopped
- 1 cup dark brown sugar, packed
- ¼ cup granulated sugar
- 1 Tablespoon ground cinnamon
- 1 Tablespoon lemon juice
Egg Wash:
- 1 large egg
- 1 Tablespoon water
- ¼ teaspoon fine sea salt
- 1 Tablespoon heavy cream
Cinnamon Glaze:
- 1 ½ cups confections’ sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoon ground cinnamon
- 3 Tablespoon whole milk
Instructions
- To make dough: whisk together flour, cake flour, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar, and brown sugar. Add the egg and mix until just combined. Scrape bowl as needed.
- Add half of dry mixture to creamed butter. With the mixer running, slowly add cream. Add the remaining dry mixture and mix until just incorporated.
- Turn dough out onto a clean working surface. Divide dough into two equal parts. Wrap in plastic wrap and chill in the fridge for at least 1 hour (up to overnight).
- Filling: While the dough is chilling, make apple cinnamon filling. Place chopped apples, brown sugar, sugar, ground cinnamon, and lemon juice in a medium sauce pot over medium heat. Stir to combine until sugar dissolves. Let simmer until apples are soft and tender, about 10-15 minutes. Strain apples, reserving liquids. Transfer apples to a food processor. Add 1 Tbsp of reserved liquids. Pulse until mixture resembles jam. Add additional reserved liquids (1/2 Tbsp at a time) until mixture resembles thick jam. let cool to room temperature before filling the pop tarts. Alternatively, transfer to an airtight container and let chill in the fridge until ready to use.
- Egg Wash: Whisk together egg, water, salt, and cream. Set aside.
- Once dough has chilled, remove one piece of dough from fridge. Roll to 1/4-inch thickness on a lightly floured surface. Cut dough into rectangles 3×5 inches in size. Repeat with second dough. Press and knead together scraps and roll dough out again, until you end up with 20 rectangles (10 tops and 10 bottoms).
- Spoon a rounded 1 1/2 tablespoons of apple cinnamon filling into the center of 10 rectangles. Spread filling leaving a clean frame around the filling for sealing the edges of the pop tart. Lightly brush egg wash along the clean frame. Place the remaining rectangles over the filled rectangles. Line up the edges of the top and bottom piece, then press the edges to seal. Be careful not to overfill the pop tarts.
- Place pop tarts on a parchment lined baking sheet. Freeze pop tarts for at least 1 hour until solid.
- Preheat oven to 350 degrees F. Lightly brush the tops of the pop tarts with egg wash. Bake for 10 minutes, rotate pan, and continue baking for another 10 minutes until pop tarts are golden brown in color. Let sit in baking sheet for 3-5 minutes before transferring to a wire rack to cool to room temperature.
- To make cinnamon glaze: whisk together confectioners’ sugar, vanilla, ground cinnamon, and milk until smooth. Let glaze sit for 5 minutes to slightly thicken. Drizzle glaze over cooled pop tarts. Garnish with sprinkles, if desired. Serve at room temperature or microwave for a couple seconds to warm up.
Love the sweet warming sound of apple and cinnamon!
Thanks Millie! During this time of year, I’m all about cinnamon!
I have to say that I have tried several of your recipes and they ALWAYS turn out. I think our tastes are simpatico as there is rarely a recipe you post that I don’t drool over and have to make. I love the painstakingly accurate processes you describe in your directions. Usually I am just an observer and not a commenter but I just wanted you to know how much I appreciate your recipes, at least my mouth appreciates them, my behind……not so much, and this one looks like another winner.
THANK YOU so much! You have no idea how much your comment means to me. I really appreciate you visiting my site and trying out my recipes :) xoxo
Oh man – I can’t remember the last time I had pop tarts, but you’re selling me with the promise of apple & cinnamon. AND THOSE SPRINKLES – seriously – you have the best toppings.
Also, if you figure out how to make gushers from scratch, I’m pre-ordering a year’s supply.
I’m a sprinkles hoarder. Alex said it was about time I started using them up. lol
I’m working on the gushers. I saw a kid eating a pack at the park and I got a little jealous. Okay, I’ll add you to the list ;)
These are amazing; I ate 80% of the entire batch over the course of a week. Looking forward to the next time Little Epicurean makes them again!
You ate more like 95%. I’m looking forward to when YOU make them for ME. :)
I love baking makeovers! Pop Tarts were one of my favorites as a kid too–brown sugar cinnamon? Come to mama! These sound so, so awesome, and I love the gold sprinkles on top too!
Baking makeovers are the best! Thanks Elizabeth :)
Oh my gosh! These actually look like the one from the box! Totally awesome! Apple cinnamon is a great flavor for Fall too. Loving these.
Thanks Trang! :)
Can you ship a dozen of these pronto???
I’ve seen homemade pop tart recipes before, but this is certainly the first one I’ve ever wanted to legitimately try. So pretty too!! I will let you know how it goes!
YAY! I can’t wait for you to try it out :)
Yum, pop tarts! I loved these growing up, great to see a cinnamon apple version :)
They used to make an apple cinnamon version, but I think it has been discontinued.
OK, I need this. I love everything on your site!!
Can these be frozen overnight and baked the next day? You mention an hour for freezing after assembly…
Thanks!!
Yes, you can freeze it overnight and bake the following day. If freezing for more than one hour, be sure to cover the dough so it doesn’t take on any unwanted flavors from the freezer.
Hi again!
Just started the process and this dough is quite dry. Seems as if it will like crack or break apart while rolling out. I have formed (as best I could) two 500gr dough disks and placed them in the fridge. Praying I can actually roll this out properly. I’ve made a few doughs, mostly for galettes and it’s harder to work with than them. Any advice?
Doesn’t appear anyone has made these so far from the comments…